REAL CHEESE, FOR REAL PEOPLE

GIOIA crafts natural cheese in Bali using fresh milk from Java’s grass fed cows. Rooted in Italian cheesemaking tradition and made for modern kitchens, our range brings together freshness, flavour, and everyday versatility.

SHOP FOR HOME

Mozzarella Family

Soft, milky, and made for everyday pleasure. From fresh mozzarella to burrata and stracciatella, this is the part of our range that brings clean flavour, delicate texture, and simple versatility to the table.

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Fresh & Soft Cheeses

Creamy, gentle, and full of possibility. Ricotta, mascarpone, halloumi, and other soft cheeses made for spreading, grilling, folding into pasta, or finishing a dish with ease.

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Bold & Characterful Cheeses

More depth, more savoury character, more ways to serve. Aged and semi aged cheeses for grating, slicing, melting, and building flavour across home kitchens and professional menus.

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GIOIA Best Sellers

Our best sellers are the cheeses people come back for: honest, dependable favourites made with care and real flavour.

Burrata

Burrata

SOFT ON THE OUTSIDE, CREAMY AT THE CENTRE. RICH, DELICATE, AND BEST SERVED SIMPLY.
Rp 168.000,00
Mozzarella

Mozzarella

FRESH, MILKY, AND DELICATELY SOFT, WITH A CLEAN FLAVOUR AND A TEXTURE THAT MELTS BEAUTIFULLY. 
Rp 43.290,00
Asiatico

Asiatico

SEMI-AGED, MILD, AND EASY TO MELT, WITH A SMOOTH TEXTURE AND GENTLE SAVOURY FLAVOUR.
Rp 74.000,00

Brand promise

  • FRESH MILK ONLY

    Good cheese begins with good milk. We use fresh milk from Java’s grass fed cows as the starting point for everything we make.

  • NOTHING EXTRA

    No preservatives, no unnecessary additives, no chemical shortcuts. Just honest ingredients and careful cheesemaking.

  • MADE LOCALLY

    Our cheese is made in Bali, close to our kitchens, our customers, and the standards we want to keep.

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  • CONSISTENT QUALITY

    From sourcing to production, careful methods help us deliver freshness, reliability, and flavour in every batch.

Real milk. Real cheese.

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  • FRESH MILK ONLY

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  • NOTHING EXTRA

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  • MADE LOCALLY

    Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

  • CONSISTENT QUALITY

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Featured products

From fresh mozzarella and burrata to asiatico, ricotta, and butter, these are some of the cheeses people come back for most.

  • Asiatico

    Asiatico

    Asiatico

    From Rp 74.000,00 IDR
    From Rp 74.000,00 IDR
  • Bocconcini

    Bocconcini

    Bocconcini

    From Rp 195.000,00 IDR
    From Rp 195.000,00 IDR
  • Brie

    Brie

    Brie

    From Rp 90.000,00 IDR
    From Rp 90.000,00 IDR
  • Burrata

    Burrata

    Burrata

    From Rp 168.000,00 IDR
    From Rp 168.000,00 IDR
View all

Ricotta means “recooked”

Ricotta means “recooked” because it is traditionally made by heating whey a second time.

Aged cheese changes over time

Aging changes texture, flavour, and aroma, bringing more savoury depth over time.

Mozzarella loves simplicity

Mozzarella is at its best when the ingredients around it stay simple.

Burrata has a creamy center

Burrata combines an outer mozzarella shell with a soft, creamy centre.

Not all cheese is made to melt

Some cheeses are made to melt beautifully, while others are better sliced, grilled, or served as they are.

Say cheese. Say GIOIA!

GIOIA is a Bali based cheesemaker inspired by Italian tradition and rooted in Indonesia. We work with fresh milk from Java’s grass fed cows to create a range of natural cheeses that feel generous, useful, and full of character.

LEARN MORE ABOUT US

FAQ

What makes GIOIA different?:

GIOIA makes natural cheese in Indonesia using fresh milk from Java’s grass fed cows. Our approach is simple: careful sourcing, clean production, and Italian inspired cheesemaking without unnecessary additives or preservatives.

Is GIOIA cheese made in Indonesia?

Yes. GIOIA cheese is made locally in Bali using fresh milk sourced from Java.

Do you use preservatives or additives?:

We focus on clean methods and straightforward ingredients, with no unnecessary preservatives, additives, or chemical shortcuts.

What kinds of cheese does GIOIA make?

Our range includes mozzarella, burrata, stracciatella, ricotta, mascarpone, halloumi, butter, and a growing selection of semi aged and aged cheeses.

Which cheese is best for cooking?

That depends on the dish. Mozzarella is ideal for melting, ricotta works beautifully in fillings and baking, mascarpone adds richness, halloumi holds its shape on the grill, and aged cheeses bring extra depth.

Do you sell to restaurants and professional kitchens?

Yes. GIOIA supplies both home customers and professional kitchens, with a focus on consistent quality and reliable production.

Do you deliver across Indonesia?

GIOIA delivers to many areas in Indonesia, depending on location, product type, and cold-chain availability. Because cheese needs careful handling, our team will confirm the best delivery option before your order is processed.

Can I order for home use?

Yes. Retail and home orders can be placed through our online shop. For business, restaurant, hotel, or cafe orders, please contact our wholesale team.

Are Bali and outside-Bali orders handled differently?

Yes. Bali orders and outside-Bali orders may have different delivery partners, shipping fees, and handling methods to keep the cheese fresh and in good condition.

From the kitchen

  • MONTASIO CHEESE CRISPS

    MONTASIO CHEESE CRISPS

    Combine cheese with flour in a medium bowl. Mix thoroughly. Lightly grease a large cast-iron skillet with extra-virgin olive oil, then place over medium-low heat. Spoon 2 tbsp. of cheese...

    MONTASIO CHEESE CRISPS

    Combine cheese with flour in a medium bowl. Mix thoroughly. Lightly grease a large cast-iron skillet with extra-virgin olive oil, then place over medium-low heat. Spoon 2 tbsp. of cheese...

  • LINGUINE EGGPLANT AND CACIOTTA

    LINGUINE EGGPLANT AND CACIOTTA

    Heat 2 tbsp olive oil in a large frying pan over medium-high heat, add half the eggplant and cook for 10 minutes or until golden, drain on absorbent paper. Repeat...

    LINGUINE EGGPLANT AND CACIOTTA

    Heat 2 tbsp olive oil in a large frying pan over medium-high heat, add half the eggplant and cook for 10 minutes or until golden, drain on absorbent paper. Repeat...

  • PAPPARDELLE TOMATOES OLIVES RICOTTA

    PAPPARDELLE TOMATOES OLIVES RICOTTA

    Cook pasta in plenty of boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water. Meanwhile, heat oil and garlic in a large frying pan over...

    PAPPARDELLE TOMATOES OLIVES RICOTTA

    Cook pasta in plenty of boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water. Meanwhile, heat oil and garlic in a large frying pan over...

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